Cuban Style Shredded Beef Stew (Ropa Vieja)
Cuban Style Shredded Beef Stew, or Ropa Vieja, is a vibrant and aromatic dish that encapsulates the soulful flavors of Caribbean cuisine. This recipe features tender flank steak slowly simmered in a colorful medley of vegetables, spices, and rich tomato sauce that creates a savory, garlic-infused base. The combination of olives and capers adds a delightful briny contrast to the stew, making each bite a taste of Cuba. Perfect for family gatherings or a comforting weeknight meal, serve this stew with fluffy rice, fresh salad, or crusty bread to soak up the delicious sauce. A true culinary delight that fills your home with irresistible aromas.
6-8
Servings
362.5
Calories
14
Ingredients
Ingredients
flank steak
2 1/2 lbs (cut into 4 x 5 inch strips)
all-purpose adobo seasoning
to taste
olive oil
3 tablespoons
garlic
6 cloves (minced)
onions
2 1/2 cups (finely diced)
green peppers
1 1/2 cups (finely diced)
ground black pepper
1/4 teaspoon
Spanish style tomato sauce
1 (8 ounce) can (such as Goya)
sofrito sauce
1 (6 ounce) jar (such as Goya)
water
3 cups
sazon Goya with coriander and annatto
1 packet (such as Goya)
beef bouillon
1 packet (or about 1 tsp Better Than Bouillon Beef Base)
capers
1 ounce jar (rinsed)
pimento-stuffed green olives
10 large (sliced)
Instructions
1
Begin by seasoning the flank steak generously with all-purpose adobo seasoning, ensuring that it is evenly coated.
2
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the seasoned steak strips and brown them on both sides, about 4-5 minutes per side. Remove the meat from the skillet and set aside, keeping it warm.
3
Reduce the heat to medium, and in the same skillet, add the minced garlic, diced onions, and green peppers. Sauté the mixture for about 10 minutes, stirring frequently, until the onions become translucent.
4
Add the ground black pepper and the tomato sauce to the vegetable mixture. Stir and cook for an additional 5 minutes, allowing the flavors to meld.
5
Next, incorporate the sofrito sauce, water, sazon, and beef bouillon into the pot. Stir well to combine and raise the heat to bring the mixture to a boil.
6
Once boiling, carefully return the browned meat to the skillet, ensuring it is submerged in the sauce. Cover the skillet with a lid, lower the heat, and let it simmer for 45 minutes, stirring occasionally to prevent sticking.
7
Add the rinsed capers and sliced olives to the pot, stirring gently. Continue to simmer, covered, until the meat is tender and can be easily shredded with a fork, approximately 1 to 1.5 hours.
8
During the final cooking stages, check the sauce's consistency, and add more water, 1/4 cup at a time, if it becomes too dry.
9
Once the meat is ready, use two forks to shred it directly in the skillet, mixing it back into the flavorful sauce. Adjust seasoning if necessary.
10
Serve hot, accompanied by your choice of rice, salad, or crusty bread.
Nutrition Information
18.75g
Fat
15g
Carbs
37.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Ropa Vieja?
Ropa Vieja is a traditional Cuban Style Shredded Beef Stew made with tender flank steak simmered in a colorful medley of vegetables, spices, and a rich tomato sauce.
What kind of meat is used in this Cuban beef stew?
The recipe uses 2 1/2 lbs of flank steak, cut into 4 x 5 inch strips.
How many servings does this Ropa Vieja recipe make?
This recipe is designed to yield approximately 6 to 8 servings.
What are the primary aromatics used for the sauce base?
The base is created by sautéing 6 cloves of minced garlic, 2 1/2 cups of finely diced onions, and 1 1/2 cups of finely diced green peppers.
How long does it take to cook the beef until it is tender?
The beef simmers for an initial 45 minutes, followed by an additional 1 to 1.5 hours after adding the olives and capers, until it can be easily shredded.
What is the calorie count for a serving of this stew?
Each serving contains approximately 362.5 calories.
What seasonings are used for the flank steak?
The steak is seasoned with all-purpose adobo seasoning and ground black pepper.
What adds the briny flavor to this Cuban stew?
Rinsed capers and pimento-stuffed green olives provide a delightful briny contrast to the savory sauce.
How do you shred the beef for Ropa Vieja?
Once the meat is tender, use two forks to shred it directly in the skillet, then mix it back into the flavorful sauce.
What should I serve with Cuban Style Shredded Beef Stew?
It is best served hot with fluffy rice, a fresh salad, or crusty bread to soak up the delicious sauce.
How much protein is in one serving?
Each serving of this dish provides about 37.5g of protein.
What specific tomato products are required?
The recipe calls for one 8-ounce can of Spanish style tomato sauce, such as Goya brand.
Is sofrito sauce used in this recipe?
Yes, a 6-ounce jar of sofrito sauce is incorporated into the stew to add depth and flavor.
What is the fat content per serving?
Each serving contains approximately 18.75g of fat.
How much water is added to the stew initially?
The recipe calls for 3 cups of water to be added during the assembly of the cooking liquid.
How do you brown the flank steak strips?
Heat 3 tablespoons of olive oil over medium-high heat and brown the steak for 4-5 minutes per side.
What should I do if the sauce becomes too dry during simmering?
You can add more water, 1/4 cup at a time, to reach your desired sauce consistency.
How many carbohydrates are in a serving of Ropa Vieja?
There are 15g of carbohydrates per serving.
Are there any specific Goya spice packets needed?
Yes, the recipe uses one packet of sazon Goya with coriander and annatto.
Does the recipe require beef bouillon?
Yes, you can use one packet of beef bouillon or about 1 teaspoon of Better Than Bouillon Beef Base.
What is the texture of the finished onions and peppers?
They are finely diced and sautéed until the onions are translucent, eventually melding into a rich, thick sauce.
How many green olives are used?
The recipe specifies 10 large pimento-stuffed green olives, which should be sliced.
How long do you sauté the aromatics?
The garlic, onions, and green peppers should be sautéed for approximately 10 minutes.
Is the steak cooked at a high heat the entire time?
No, after browning at medium-high heat, the meat is simmered on low heat for the remainder of the cooking process.
What are the common tags for this recipe?
Common tags include cuban, ropa vieja, stew, flank steak, comfort food, and caribbean cuisine.
Do I need to rinse the capers before adding them?
Yes, the instructions specify using 1 ounce of rinsed capers.
When is the tomato sauce added to the mixture?
The tomato sauce is added after sautéing the vegetables, along with ground black pepper, and cooked for 5 minutes before adding water.
Is this a slow-cooked dish?
Yes, it is considered a slow-cooked stew, as it requires over 2 hours of total simmering time to achieve the proper texture.
How many cloves of garlic are in the recipe?
There are 6 cloves of minced garlic used in this recipe.
What color peppers are recommended?
The recipe specifically calls for 1 1/2 cups of finely diced green peppers.